Lamb, Beautiful Lamb!

Lamb with Cous Cous Tabbouleh

Serves 4

To Market, To Market!

This is becoming a habit, isn't it? Benjamin and I will go to the Queen Vic Market on the weekend and I'll cook something delicious to post here. We make a day of it: spend a lazy morning at home, then venture out to the market, also stopping for a coffee at Seven Seeds (or, today, at De Clieu: Seven Seeds' Gertrude St venue).

I lost track of how much we spent today, and while some of them were impulse purchases (a lamb backstrap, fresh Australian garlic and Murray River Pink Salt), what we've tried so far has definitely been worth it. I can't wait until stone fruits are truly in season, so I can buy a box of peaches to make chutney!

Gluten Free Beef Ravioli with Leek and Fennel Braise

Serves 4

Fresh Gnocchi

The first gnocchi I made was just last night. I had some leftover mashed pumpkin and tried to make pumpkin gnocchi. It was ok, but they turned out a bit heavy and chewy due to the amount of flour I had to use. It's something I'm looking at working on, but tonight I decided to go traditional and make simple potato gnocchi. Potatoes are starchy, which helps create a good gnocchi dough.

 

Quick Fresh Gnocchi with Cream Sauce and Crispy Salami

Serves 2

Spring Pork and Peas

Wow, has it really been a week since my last post? Unfortunately this week I've been living on a budget, which means I've made pumpkin soup and fritters and have been eating leftovers. Then it was my birthday, so I wasn't allowed to cook, and last night I had dinner at Benjamin's place. Today, however, I have been cooking and have just finished an early dinner (I couldn't wait to try it!). May I present:

 

Spring Pork and Peas

Quantity adaptable

Quail

Took another trip to the Queen Vic Market today. Gave in to temptation and bought two quails (though resisted the further temptation to buy a couple of duck marylands). I've had quail a couple of times at Cho Gao in Melbourne Central, but I've never cooked it myself.

 

Salt and Pepper Quail with Balsamic Glaze

Quantity adaptable

Capers

"Yuk!" I can hear some of you say at seeing the title of this post. You might want to stop reading this one here, then. Although you could cook the recipe I am about to post, just omitting the capers...

I love capers. I grew up "acquiring tastes". I love all kinds of olives, and will usually buy a container from a deli just to snack on. I enjoy artichokes, blue cheese, coffee and really dark chocolate. I put spoonfuls of capers in my basic tomato pasta sauce, sprinkle them over pizzas and grill english muffins with capers and mozarella on top.

Today I purchased a small jar of capers in salt from a lovely deli in the Queen Vic Market. I had only ever had capers in vinegar before, so I thought I'd give them a go. They are a lot more salty than capers in vinegar (surprise, surprise) so you do need to rinse them quite well. While I usually use whole capers in my cooking, if you feel they might be a bit strong for your taste (or that of the people you are cooking for), you might consider chopping them in half, or more finely, so they are spread around the dish more evenly.

 

Penne with Bocconcini, Red Onion and Capers

Serves 1

Slow Cooking

I know, I know; slow cooking is generally associated with cold, wet and windy evenings in winter, where all you want to eat is beautiful hot meals that warm you up from the inside. I've never really been into slow cooking; I like dishes with a lot of preparation and detail. I like it when I can see the food I cook taking on its final form before my eyes.

There is definitely something to be said for slow cooked meals, though, as they require reasonably little preparation, and while they are cooking you can go and seek out a nice spot in front of the heater, or a window with some sun shining through, and have a cup of tea and maybe read a good book. They also require the less expensive cuts of meat, such as gravy beef, chuck steak, osso bucco, and my favourite, lamb shanks.

Despite the lovely weather Melbourne has been having intermittently over the last couple of weeks, the next few days are predicted to be cool and rainy: the perfect time, I thought, to try my hand at a slow cooked dish.

 

Slow Cooked Lamb Shank

Serves 1

Fix With Five

Have you got something in the fridge or the pantry that you need to use soon? Are you down to the last of your pay or are you on a budget and can't afford to buy anything expensive (or anything at all)? Or are you just looking for something simple to cook? This is where Fix With Five comes in (or, at least that is my aim). I take up to five ingredients (basic kitchen staples like flour, sugar, eggs, milk, oil, salt and pepper excluded) and come up with something tasty for you to cook. In the photo above are the ingredients that I used tonight, to come up with -

 

 Easy Vegetable Fritters

Serves 1 as a main or 2 as a side dish

Ruby Red Grapefruit

I never used to like grapefruit, they were too bitter for my tastes. Even now it's not something I cook with often; it's still an ingredient that intimidates me a little. I think this might be true for a lot of people - though supermarkets always stock them when they're in season - who perhaps think a grapefruit's use is limited to an ingredient in a fruit juice. I find they are best paired with creamy ingredients, as in tonight's recipe, so the Ruby Red can be the standout ingredient of the dish.

 

Grilled Chicken with Ruby Red Salad

Serves 2

Macadamias

I love macadamias. Benjamin (my Other Half) and I were at the Queen Victoria Market this afternoon looking for inspiration for dinner, and we came across a nut stall selling unshelled macadamias at $8/kg. We bought 500g, as well as a leek from one of the fruit and veg vendors, and some "Goats Cheese Surprise" (it has tomato and chilli pesto on top) and beautiful Sicilian olives from one of the delicatessens.

When we got home, Benjamin had ... well, I won't say fun, cracking half the macadamias on the concrete outside, but he did a wonderful job. Unfortunately, without the right tools, the nuts tend to split on impact, but it does mean you don't have to do much further to the nuts before cooking them.

Something I might mention now, while I remember, is that Benjamin is a coeliac; ie: he has a gluten intolerance. You might have noticed on my last entry, dear reader, the "allergies: gluten free" tag down the bottom. I intend to tag both gluten free and dairy free recipes, with a view to adding more tags as my blog increases in popularity (well, I can hope, right?). In light of this, may I present tonight's recipe:

 

Spring Spaghetti with Sicilian Olives

Serves 2

Chicken, Asparagus and Lemon Risotto

Ah, Fridays. The dreaded 1pm - 8pm shift at work. Friday nights are usually the nights I'll just have leftovers when I finally get home, or make something that doesn't require much preparation, time or energy. For the last couple of weeks, though, I've got home and wanted to cook something that I've been craving all day, or a dish I've been planning during the quieter moments at work. Something new and exciting. Of course, this means I don't end up eating until 10:30pm. When it's food this good, though, I'm not complaining...

 

Chicken, Asparagus and Lemon Risotto

Serves 2 (or 1, with enough left over for lunch the next day!)